Rhubarb Gingersnap Parfaits |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I created this recipe to showcase one of my favorite garden plants - rhubarb, says Diane Halferty of Corpus Christi, Texas. My four children are grown, but I enjoy fixing this colorful dessert for my grandchildren. Ingredients:
4 cups chopped fresh or frozen rhubarb (about 1 pound) |
1/2 cup sugar |
3/4 cup heavy whipping cream |
3 tablespoons confectioners' sugar |
1/3 cup sour cream |
1/8 teaspoon almond extract |
2 tablespoons coarsely crushed gingersnaps |
Directions:
1. In a large saucepan, bring rhubarb and sugar to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, until rhubarb is tender and mixture is reduced to 1-1/3 cups. Remove from the heat. Cool for 30 minutes. Cover and refrigerate.
2. In a large bowl, beat the whipping cream until soft peaks form. Beat in confectioners' sugar. Add sour cream and extract; beat until stiff peaks form.
3. In four parfait glasses, place about 2 tablespoons rhubarb mixture and 1/4 cup cream mixture; repeat layers. Sprinkle with gingersnaps. Chill until serving. Yield: 4 servings.
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